Roasted Pepper Halloumi Wraps Recipes

HALLOUMI AND ROASTED PEPPER WRAPS

Steps:

• Heat the oil in a large frying pan and fry the red pepper over a medium heat for 3-5 mins, until softened
• Add the garlic and chilli and cook for a further 1 minute, then set aside
• Pat the halloumi dry with kitchen paper, then press each side into the sesame seeds to coat evenly
• Fry the halloumi over a medium heat for 2-3 mins on each side, until golden
• Stir the houmous, chickpeas, parsley, if using, lemon zest and juice together in a bowl, then spread half on each of the wraps
• Arrange the halloumi on top, then spoon on the pepper mixture and some rocket leaves
• Roll up the wraps and serve with the rocket, cucumber and tomatoes

ROASTED RED PEPPER AND HALLOUMI WRAP

Steps:

• Heat a pan to medium high heat then cut the cheese into thick slices.
• Brush both sides with a bit of olive oil, and grill in the pan for about 3 - 4 minutes per side. Set aside
• Lay one wrap down and spread 1 tablespoon of pesto in the half closest to you
• Stack a leaf of lettuce and 3 of the piquillo pepper halves atop the pesto
• Top with 1 tablespoon of hummus and 1 table spoon of tzatziki
• A about 1/4 of the halloumi
• Fold the two side edges of the wrap in towards the middle until the almost touch
• Tightly roll the wrap from one end
• Repeat with remaining three wraps

ROASTED PEPPER & HALLOUMI WRAPS

Steps:

• Sprinkle both sides of the halloumi with the oregano. Heat the oil in a non stick frying pan, then briefly fry the halloumi on both sides until golden. Meanwhile, heat the flat breads over a naked gas flame for a few seconds on each side to warm them. (Alternatively you can do this in a large frying pan.)
• Halve the peppers (removing any stray seeds) and thickly slice, then add to the pan with the aubergine and olives. Heat through, squeeze over two of the lemon wedges and season well. To serve, divide the mixture and the parsley sprigs between the wraps, and top each with a lemon wedge for squeezing over.